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Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: brunch

Description

This quick and easy recipe for Sheet Pan Sweet Potato + Chorizo Hash with Runny Eggs is baked instead of fried, so it’s healthier and easier to clean up!


Scale

Ingredients

  • 3 ounces Spanish chorizo, diced
  • 1 medium onion, any color, diced
  • 3 medium sweet potatoes, diced
  • 1 heaping teaspoon salt, plus more to taste
  • freshly cracked pepper to taste
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 4 eggs
  • 3 scallions, thinly sliced

Instructions

  1. Preheat the oven to 425 F degrees. Line a large sheet pan with parchment.
  2. Combine chorizo, onion, and sweet potatoes with 1 teaspoon salt, pepper to taste, and olive oil. Toss to coat, then spread out into an even layer on the pan.
  3. Bake for about 15 minutes. Stir, then bake for another 15-20 minutes, or until browned and crisp.
  4. Carefully crack the eggs over the hash, being sure to leave a bit of room around each one. Season each with a little bit of salt and pepper.
  5. Bake until the whites are set but the yolks still runny, about 10 minutes.
  6. Sprinkle with scallions and serve immediately.

Keywords: easy, baked, sweet potato, chorizo, hash, eggs, breakfast, brunch, sheet pan, healthy, paleo